Combine the confectioners sugar, dry milk and salt in a food processor.
Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.
Combine the granulated sugar, corn syrup, honey and water in a 2 quart pot. Place over medium heat, cover and cook for 4 minutes.
Add the butter, and bring the sugar syrup to 242° F, about 2 to 4 minutes.
Remove from heat.
Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined.
Pour onto a half sheet pan lined with a silicone baking mat or parchment paper.
Cool for 20 minutes, until the mixture is cool enough to handle.
Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is worked throughout.
Add 2 to 3 drops of the orange food coloring to the second piece and knead until the color is worked throughout.
Leave the third piece white.
Cut each color of dough into thirds.
Roll each piece of dough into a strand about 22 inches long. Lay the strands side by side (yellow, orange, then white) and press them together using your fingers. Cut off the uneven ends, then using a bench scraper or ruler, press each piece into a wedge, keeping the yellow section wide and making the white part come to a tip.
Use a bench scraper, pizza cutter or knife, to cut each wedge into individual candies.
Lay the candies on a piece of parchment until dry. At least 2 hours.
Store in an airtight container with parchment between each layer.